First, I have to confess: This is how it looks fresh out of the oven. This thing will DEFLATE when it cools. Stay calm, it's still good food.
The inspiration for this recipe comes from High Falutin' Low Carb on YouTube [tell him Krazdang sent you] and his exploration of "egg bread".
Instruments
- Mixing bowl and mixing method [best with stand mixer, but if you don't have one you can make do with a bowl and a whisk]
- Sharp knife and any other veggie prep tools you like [I cheated and used a slicer on my food processor]
- Large pot
- Collander or other draining tool
- Deep dish casserole dish
- Oven
- Microwave [you need both, trust me]
Ingredients
- Two bricks [500g] of philly cream cheese
- 16 large eggs
- About 2 cups of your choice of vegetables [measure with your heart]
- Water for boiling
- 300g bacon bits
- About 1 cup of three cheese mix [measure with your heart]
- Butter or non-stick stuff for your casserole dish
Instructions
- Prepare your veg [thin slices are the best]
- Put them in the pot with your water and start them boiling - aim for aldente veg
- Beat your eggs, then add in little chunks of cream cheese
- Drain your veg when they're ready and gently mix in your bacon bits
- Prepare your casserole dish with a GENEROUS coating of your favourite non-stick stuff. I mean really generous. Like more than you think is reasonable type generous. Especially on the bottom.
- Preheat oven to 180 C or 360 F
- Pour in your blended cheese-and-egg stuff, then add your veg mix and gently stir in
- Sprinkle the top with cheese
- Bake for 40 minutes, turning as necessary
- Once it's out of the oven, and golden-brown, be sure to microwave on high for ten minutes to make sure the centre is COOKED
- Allow to set and cool before cutting
It will shrink. Stay calm, it's still delicious.
I got about eight servings out of one of these. On the other hand, it's a LOT of prep and fussing around. Delicious, but a lot of fuss.